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White Chocolate Raspberry Torte Recipe

White Chocolate Raspberry Torte Recipe photo by Taste of Home

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“We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.”

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White Chocolate Raspberry Torte Recipe

Prep: 1 hour Bake: 30 min. + cooling

Yield: 12 Servings

60 30 90

Ingredients

1 cup butter-flavored shortening
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

Directions

Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for White Chocolate Raspberry Torte

White Chocolate Raspberry Torte

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(11-18) of 18 reviews

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Reviewed on Apr. 19, 2010 by ckarres

The cake came out beautifully. It looked like it could have been on the cover of a magazine. However, the cake was very dry. The frosting and filling tasted great. I followed the directions exactly. Each layer was tall and looked perfect but somehow the cake came out dry. I have had this happen with other cakes that called for putting the white chocolate in the cake batter. I will give this recipe one more try becasue eventhough the cake was dry it was a delicious cake.

Reviewed on Feb. 09, 2010 by jojojessy

i loved it

Reviewed on Feb. 02, 2010 by smelonas

Made this for Thanksgiving and the crowds raved!! Everyone LOVED it so much. Next time I will use 3 cake pans, though, as the two layers were a bit too full. Excellent.

Reviewed on Jan. 25, 2010 by daisylives

Great Recipe!!!!! I was a little worried about the frosting whith the white chocolate because I had tried to make homemade white chocolate frosting before but the frosting was way to heavy and literally ripped the that I had made apart! This frosting though was light and yummy. The cake went grreat though I did make one change and that was I used "All-Purpose" flour instead of cake flour and the texter was much better. I made this for Christmas Eve and everyone LOVED it! I have already been asked for the recipe! Definetly would make it again!

Reviewed on Jan. 22, 2010 by dedaniel

Enjoyed the challenge, but if you consider making this, follow directions and allow cake and filling to completely cool! It is was a hit!

Reviewed on Jan. 16, 2010 by chrissybr

The filling and frosting were excellent. The cake itself was a bit too time consuming for a dry cake. I would like to try adding sour cream next time. I did buy a white cake(from a box), added the white chocolate chips, and followed the recipe for the filling and frosting. Everyone loved it and got tons of recipe requests!

Reviewed on Jan. 05, 2010 by halgm

Not worth the time and effort for a mediocre cake. The filling was good, the cake heavy and dense. Don't bother making this recipe.

Reviewed on Dec. 27, 2009 by nancywb

I made this for my son's Christmas Eve birthday. It got rave reviews! Next time I make it, I will use three 9-inch cake pans instead of two and divide the filling when I construct the torte. When I baked the torte in two pans, they overflowed into my oven. What a smokey mess! But the final product was worth it!

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